200g baby French beans, with both ends trimmed
20g chicken fillet, diced
¼ tsp light soy sauce
A few drops of oil
30g bamboo shoot
30g carrot, julienned
1 tsp chopped ginger
½ tsp chopped garlic
1 Tbsp hot bean paste
1 tsp preserved bean paste, minced
1 Tbsp oil
1 tsp sesame oil
1 chilli, sliced
1 Tbsp chopped spring onion, use white portion only
1 tsp oyster sauce
¼ tsp chicken stock granules
1/8 tsp pepper
½ tsp sugar or to taste
½ tsp sesame oil
½ tsp Shao Hsing wine (optional)
1 tsp cornflour
3 Tbsp water
Lightly marinate diced chicken with light soy sauce and oil.
Blanch bamboo shoots in boiling water, then dice. Heat enough oil in a wok and scald French beans briefly. Remove and drain oil.
Heat oil and sesame oil in a wok, fry ginger, garlic, hot bean paste and preserved bean paste until fragrant.
Add marinated chicken, followed by combined sauce ingredients. Stir-fry briefly.
Add bamboo shoots, carrot and French beans and stir-fry to mix well. Dish out and garnish with chilli and spring onion.